Do you love crispy, buttery chocolate chip cookies? You're in the right place.
They're the ones with just the right amount of crunch, no chew, and, most importantly, a LOT of butter and sugar. When you break into this type of cookie, there's no bend, just a satisfying snap. Think: Tate's Bake Shop cookies or these cookies from blogger Handle the Heat.
This post is going to teach you how to make an amazing crispy cookie, and it's part of an ultimate chocolate chip cookie project that includes original recipes for every single type of cookie lover.
Here's what the inside of the crispy cookie looks like. There's not too much height and there are pockets of air that create a delicious buttery crunch.
Crispy cookies have a high ratio of butter and sugar, which allows them to spread more, and for the sugar to caramelize into snappy edges.
Since crispy cookies rely on higher sugar and butter content than flour, it's important to measure your flour correctly.
So, when you're making these cookies, make sure to use the spoon-and-level method of measuring flour.
This means that you stir the flour with a spoon to aerate it, and then spoon flour into the measuring cup. Level it off with the flat side of a knife before pouring into your mixing bowl. (You can also check out this King Arthur Flour post for a helpful step-by-step video.)
Of course, if you have a digital scale, that is the best way to bake accurately. (And you don't even need to get out your measuring cups!) There are ounce and gram measurements in the recipe below.
Crispy Chocolate Chip Cookies
Makes about 24 cookies
Recipe by Lindsay Hunt
1 cup packed light brown sugar (7.5 oz/212 g)
¾ cup granulated sugar (6 oz/175 g)
1 cup (2 sticks) unsalted butter, melted and cooled to room temperature (8 oz/226g)
2 cups plus 2 Tbsp. all-purpose flour, spooned and leveled *(see note above)* (9 oz/250 g)
1½ tsp kosher salt or ¾ teaspoon fine sea salt
1 tsp baking soda
1 large egg, plus one yolk
2 tsp vanilla extract
12-ounce bag (2 cups) semisweet or bittersweet chocolate chips
Flaky sea salt
1. Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until the mixture forms one mass and starts to pull away from the sides of the bowl.
2. Let the sugar-butter mixture sit for about 5 minutes while you measure out the remaining ingredients. This allows the sugar to dissolve into the butter, which makes the cookies taste like toffee. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
3. Whisk in the whole egg, yolk, and vanilla to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with a flexible spatula to make sure everything is fully incorporated.
4. Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in the chocolate chips.
To bake right away: Preheat the oven to 375ºF. Refrigerate the dough for at least 10 minutes while the oven preheats, then scoop the dough in 2-ounce portions with a cookie scoop (or you can measure out ¼ cup/4 tablespoon scoops with your hands) and sprinkle with flaky sea salt. Bake 3 inches apart on a parchment-lined baking sheet for 10 to 14 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
To bake after the dough rests (recommended): Scoop the dough into 2-ounce portions with a cookie scoop (or you can measure out ¼ cup/4 tablespoon scoops with your hands) and place on a parchment-lined baking sheet. Wrap the baking sheet tightly with plastic wrap, and refrigerate for at least 4 hours and up to 3 days. You can also freeze the chilled balls of dough in an airtight zip-top bag for up to 1 month.
Thirty minutes before baking, preheat the oven to 375ºF. Sprinkle the dough with flaky sea salt and bake 3 inches apart on a parchment-lined baking sheet for 12 to 16 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.